Argentinian Style Flank Steak and Chimichurri

It used to be the only steak that hit the spot for me was a ribeye. How times have changed. After having a great flank steak at a local restaurant recently, I decided it was time to see what I could do with one of these on the grill. It seemed like a good time to try my hand at a chimichurri sauce, too.

I can’t tell you if this how they actually do either their steaks or their chimichurri in Argentina, but this may be the best steak you’ve eaten in a long time. Here’s how to do it:

This is not a true Argentinian recipe, but the only other time I've had Chimichurri was eating Argentinian food. This sauce is good enough to spread over pretty much anything. Letting it sit for a day or so after it is made only deepens the flavors.

Author: The Foodie Whisperer

Recipe type: Beef, Steak, Sauce

Cuisine: Argentinian Fusion

Serves: Serves 2-4

Ingredients

Chimichurri Sauce:

¾ cup finely chopped fresh flat leaf (Italian) parsley

½ cup finely chopped fresh cilantro

2 tablespoons finely chopped fresh oregano

2 tablespoons finely chopped onion or shallot

1 cup olive oil

6 cloves of garlic, grated or minced

3 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 tsp fresh cracked black pepper (or to taste)

1 tsp kosher salt (or to taste)

1 tsp red chili flakes (or to taste)

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Flank Steak

1 - 1½ lb Flank steak

6 cloves of garlic, grated

kosher salt to taste

fresh black pepper to taste

Instructions

Chimichurri Sauce - Mix all of the ingredients for the sauce in a bowl. Let set over night if possible. If not, make in advance of prepping steak and let sit at room temperature as long as possible for the flavors to meld. Don't forget to get some of the "juices" from the freshly chopped herbs into the sauce. A food processor works great for this, but, very short pulses. Try not to liquefy the ingredients.

Flank Steak - Rub both sides of the flank steak with the garlic, salt and pepper. Allow to set at room temperature for 10-15 minutes. Place on a hot grill for 3-4 minutes per side until medium rare. Remove the steak from the grill and allow it to rest for 10 minutes on the cutting board. Slice approximately ¼" slices diagonally across the grain. Plate and serve with Chimichurri.

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The Foodie Whisperer

I'm Sheen and welcome to my food blog! If you love food, cooking and travel, keep an eye out here. Check out restaurant reviews and experiences in the Dining Out section, recipes and equipment In the Kitchen or live on the wild side and reach into The Candy Jar - where you never know what you're gonna get. Enjoy!